Title: Soba Noodles with Grilled Tuna and Soy Ginger S
Categories: Chinese, Seafood
Yield: 8 Servings

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and pepper. Set aside. In a
small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add
the garlic and ginger and cook, stirring until slightly colored, about 1
minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest.
Add the chile and sugar and bring to a boil. Remove from the heat and stir
in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the
outside and pink in the middle. Transfer to a plate and keep warm. Cook the
noodles and toss with half of the soy sauce mixture. Mound the noodles on 8
warm plates. Place the tuna on the noodles and spoon the remaining sauce
over. In a small bowl, toss the remaining zest with the chives and minced
mint and sprinkle over each serving. Garnish with mint and serve
immediately.

Source:Food and Wine November 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini